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Juanita,this is the second time I am writing this. I bumped the wrong button and my other post disappeared. Anyway.
Above the Cliff is soon coming. It will located at the old Frankie's Lobster reef location. Bernie,were already working on the Web Site. I have made the decision to have more than one style of BBQ at my place. It will either be smoked in a Texas style,with Mesquite wood or a Southern style,smoked with Hickory wood. Now Juanita just for your quest for a traditional North Carolina style BBQ sauce,we will have that as well. I have a large 9 pound Pork butt that will be smoked tonight,some of the pulled Pork will be mixed with a true vinegar,Eastern North Carolina sauce. The other sauce's will be a Southern Style Jack Daniels sauce and a Texas style sauce. The Southern will be somewhat sweet and the Texas will have a little kick to it. As for the Vinegar,well it is vinegar. I like it all.
The sauce is the easy part and we will maintain all three at all times. I noticed that Kmart sold wood for smokers.They sell Hickory and Mesquite,so maintaining a Texas style or a more Southern style will not be an issue. I am bringing in a commercial smoker that will get a lot of use and thankfully uses very little wood. If we are known for anything on island,I think I would like it to be for our BBQ. There will be other food as well of course. Have you ever had a good Rib-eye steak that was smoked for a little while and then finished off on the charbroiler ? Good stuff it is. I'M kind of a Beef and Pork kind of guy,if you hadn't noticed.
I have never claimed to be a Chef. I am just an Eastern Tennessee guy who knows what he likes. It will be a lot of work I am sure,operating in a Commercial kitchen for the first time. But I think it is not rocket science either. Those of you who may be laughing at this statement have your fun with it now,heck we can all laugh together when I get there, but I am doing it and it will be done that I guarantee. There is a lot of good food on island,when we were there in Feb,we visited all of the places I had seen a lot of complaints about. Not one restaurant listed on this board could have served me better, I am primarily speaking of hang out spots along the Shores. There were two places in Christianstead that the food and service were not acceptable to me. All others were great.
I better cut this off but remember,you ask for it,you got it at, Above the Cliff. The vinegar based sauce with pulled Pork meat is easy to pull off and Pork is a very forgiving meat . You want Carolina style BBQ,just ask. I'M sure we can accommodate that.
Chris Hockman
Posted : April 17, 2010 7:10 pm
(tu) Did you say August?
Posted : April 17, 2010 9:01 pm
Topic starter
I hope to open by then. I'LL PM you tomorrow with the results. I made the sauce last night,it needs to sit in the fridge for a couple of days to blend together. I don't think it could be any easier to make.See you all soon.
Posted : April 17, 2010 9:12 pm
I can hardly wait. I am from Memphis. Went to school at UT Knoxville.
Have you ever had Leonard's BBQ or Corky's? I believe they had a Corky's in Sevierville/Pidgeon Forge.
I have the recipe for Leonard's Cole Slaw if you want it.
Posted : April 17, 2010 9:22 pm
Topic starter
Rotor, I've been to Corky's before. I left Tennessee in 98 so I don't get back there very often. I used to live in Sevierville. I wonder how many people reading this,are pronouncing it wrong. We had a place here in Albuquerque that made a Pineapple Cole slaw that was out of this world. I'll take advice and recipes all day long. I am testing as many as possible here at home before I open. So nothing as far as side dishes are concerned,are cast in stone yet. Thanks for the help,I look forward to your landing.
Posted : April 17, 2010 9:37 pm
This is one of the best Cole Slaws.
Posted : April 17, 2010 9:44 pm
I'm coming over for this!
Pamela
Posted : April 17, 2010 9:55 pm
Sounds yummy!
Just keep a good stock of smoker wood on hand, in case Kmart runs out or stops carrying it. Nothing is guaranteed to be in stock over there.
Posted : April 17, 2010 11:14 pm
Will you be going over on the Ferry Pamela ??? LOL
Posted : April 18, 2010 1:49 am
Chris,
What do you put in your NC style "sauce". Whenever I've made it, I simply use apple cider vinegar, crushed red pepper, salt and black pepper. I throw it in the crock pot, plus a little water and usually a picnic (boston butts are impossible to find in the stores). Then, after I "pull" it, I pour on more of the same "sauce" and crisp it up a little either in the oven or a frying pan. It's a long stretch from the real thing....but a heck of a lot closer than anything else around. I like to get KFC or Churches coleslaw because it doesn't have much mayo (or make my own), throw it on top, add some Texas Pete.....and try to stop at just one sandwich!
Posted : April 18, 2010 1:23 pm
Great news, Chockman.
Funnily enough, I know where Sevierville is but I have no idea where Frankie's lobster reef is.
And welcome! I'm from Sewanee, btw.
Cheers!
Posted : April 18, 2010 3:53 pm
the lobster reef was on north shore right behind rowdy joes at the edge of the cliff by water it has not been open for awhile
jerry
Posted : April 18, 2010 8:57 pm
Topic starter
Thanks Jerrydcs. I hope to be open by August 1st. So far everything is on track. Jerry does that DCS,Stand for decompression sickness ?
Chris
Posted : April 18, 2010 11:41 pm
it's stands for darn cold seattle LOL
no it is my business in states dependable courier service
Posted : April 19, 2010 3:27 pm
Topic starter
Maybe I should read the card.Damn.
Posted : April 19, 2010 4:02 pm
two words: sampler. platter.
Posted : April 20, 2010 3:07 pm
Topic starter
Uuaww, Good idea.
Posted : April 20, 2010 3:23 pm
